Weekend Recipe: Smoky Pork and White Bean Stew


Photo courtesy of Cook's Country

This may be a Weekend Recipe, but it's really the perfect after work winter meal because it can be ready in about 30 minutes. Serve it with crusty bread! Thanks, America's Test Kitchen!

Smoky Pork and White Bean Stew
Serves 4

1 (12- to 16-ounce) pork tenderloin, trimmed and cut into 1-inch pieces
Salt and pepper
3 tablespoons vegetable oil
1 onion, chopped
4 garlic cloves, minced
1 tablespoon smoked paprika
1 (28-ounce) can crushed tomatoes
3 cups chicken broth
1 (15-ounce) can white beans, rinsed
1/4 cup chopped fresh parsley

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Pat pork dry with paper towels and season with salt and pepper. Heat 2 tablespoons oil in Dutch oven over medium-high heat until just smoking. Add pork and cook until browned all over, 8 to 10 minutes. Transfer to plate.

Heat remaining 1 tablespoon oil in now-empty pot over medium heat until shimmering. Add onion and cook until softened and beginning to brown, about 4 minutes. Add garlic and paprika and cook until fragrant, about 30 seconds.

Add tomatoes, broth, and pork and any accumulated juices and bring to simmer. Reduce heat to medium-low, cover, and cook until pork is just cooked through, about 8 minutes. Add beans and cook until heated through, about 5 minutes. Stir in parsley. Season with salt and pepper to taste. Serve.

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